Chicken Cordon Bleu Cream Soup
This Chicken Cordon Bleu Cream Soup combines the classic flavors of chicken, ham, and Swiss cheese in a rich and creamy base. Perfect for a cozy meal, this dish is both comforting and satisfying.
Equipment
- 1 large pot or Dutch oven
- 1 whisk
- 1 ladle
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup ham, diced Can substitute with turkey if preferred.
- 1 cup Swiss cheese, shredded
- 1 cup heavy cream Can use half-and-half for a lighter version.
- ¼ cup all-purpose flour
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
- Add the minced garlic and dried thyme, and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring well to combine. Continue cooking for 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer.
- Add the shredded chicken and diced ham to the pot. Let simmer for 10 minutes, allowing the flavors to meld.
- Stir in the heavy cream and shredded Swiss cheese, mixing until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. If the soup is too thick, you can add more chicken broth to reach your desired consistency.
- Remove from heat and ladle the soup into bowls. Garnish with chopped fresh parsley before serving.
Notes
You can substitute the ham with turkey if preferred.
For a lighter version, consider using half-and-half instead of heavy cream.
This soup pairs wonderfully with crusty bread or a side salad.